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Add a photoServings: 4
Ingredients
- 1/3 c. sugar
- 1/2 c. salad oil
- 2/3 c. white wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 med. onion minced
- 1/2 med. green pepper finely minced
Directions
- Partially cook asparagus, removing it at the crisp tender stage. Plunge it in cool water to stop cooking. Drain and place in dish.
- Combine ingredients for marinade and pour mix over asparagus. Chill several hrs or possibly overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
- Combine mayonnaise, lowfat sour cream (or possibly yogurt) dill weed and 3 TBSP. of reserved marinade. Mix well. Spoon dressing over asparagus. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 239 | 75% |
| Total Fat 27.04g | 34% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 56mg | 2% |
| Total Carbs 18.54g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.47g | 12% |
| Protein 0.26g | 0% |
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